Cooked & Loved · by Irena Macri★ 5.0 (5)
Avocado And Beet Salad With Edamame
NUTRITION · PER SERVING30M COOK
CAL 38%·PRO 52%
CARBS 43G22% OF CAL
19G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 61G71% OF CAL
13G SAT48G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant plant-based salad with roasted beets, edamame, avocado, and mixed greens tossed in a zesty dressing. Filling and protein-rich enough to eat as a complete meal.
mainmediterraneansaladbowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 medium beets (cooked or canned and sliced into thin wedges)
- ½ cup edamame (frozen)
- 1 small red onion (cut in half and sliced very thinly)
- 3 tablespoons red wine vinegar (apple cider or white wine vinegar could be used)
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small clove of garlic (minced or diced (can be left out))
- 1 teaspoon honey (or maple syrup)
- 3 cups baby spinach (or other greens, packed)
- ½ cup coriander/cilantro leaves
- ½ cup mint (or basil leaves, optional)
- 1 avocado (sliced)
- ½ lemon
- Mixed seeds (sunflower, pumpkin seeds)
- Crumbed goat’s feta cheese or plant-based alternative
At a glance
PER SERVING · TIME 30M
CAL 38%·PRO 52%
CARBS 43G22% OF CAL
19G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 61G71% OF CAL
13G SAT48G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 1477mg
- Total sugar
- 14g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3081mg
- Calcium
- 431mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1477MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.